Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance-Reference-Cited by-同舟云学术

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Waste to value: Enhancing xanthan gum hydrogel with wine lees extract for optimal performance

Published:2024-02 Issue: Volume:259 Page:129342
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kamer Deniz Damla Altan,Kaynarca Gülce Bedis,Yılmaz Oylum Şimal,Gümüş Tuncay^ORCID

Publisher

Elsevier BV

Reference83 articles.

1. Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears;Sharma;LWT–Food Sci. Technol.,2015

2. Biosynthesis of xanthan gum from fermenting shrimp shell: yield and apparent viscosity;de Sousa Costa;Int. J. Polym. Sci.,2014

3. Xanthan gum in aqueous solutions: fundamentals and applications;Nsengiyumva;Int. J. Biol. Macromol.,2022

4. Advances in xanthan gum production, modifications and its applications;Bhat;Biocatal. Agric. Biotechnol.,2022

5. A review on properties and applications of xanthan gum;Chaturvedi,2021

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